- 2-tier bamboo steamer; designed by famous restaurateur Joyce Chen
- 2 stackable baskets made of woven bamboo; domed lid traps moisture
- Designed for use inside a wok or over a stockpot; ideal for dim sum
- Leverages steam cooking to produce healthy foods; avoids fats and grease
- Measures 10 inches in diameter; gift-boxed; hand wash with water
Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn’t live up to her high standards… so she developed her own. Today, Joyce Chen Products sources
List Price: $ 25.99
Price: $ 14.99
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Avoid this product line,
I bought these pans mainly because I had health concerns regarding the Teflon on my non-stick pans (Chalpalon). After reading several articles about more health concerns, I decided not to take the risks and look for alternatives. I saw an Ad in La Cucian Italiana (I’m a subscriber and I cook A LOT) and went to Amazon, read (few) raving reviews and bought three pans. I was persuaded by the fact that ceramic is non-toxic and this who-ha-ha so cool nanoceramic technology and I said to myself – this is the real future of pans. Ceramic is a great cooking material for 1000s of years. Those Bialetti scientists had found a way to attach ceramic to Aluminum [that we all know how great (but toxic) it is for cooking)
I’m writing this review a month and a half into using these pans.
The good
-Great looks
-Heat evenly and fast!
-real non-stick
-lightweight
The bad
The nano-ceramic coating on the Aluminum is really “nano”. it is so thin that i don’t think I’m familiar with a measurement unit to describe it. It is thinner than a paper. it is thinner than a hair. it is as thick as…I really can’t find any familiar object that is this thin. If something will come to mind, I will add it later in the review.
Now, you probably ask yourself, how do I know that?
Because after two weeks or so, i started to notice small gray dots on the rims of one of my pans. at first I thought that this is a small grain of something. When I took a closer look, I realized that it is a small hole in the nanoceramic coating that covers —>> Aluminum.
Since it was on the rims of my pan I used the pan more until today, when I found a small hole in the coating in the middle of my pan.
Now I can tell you that the coating is so thin that you can hardly feel the hole in it with your fingers (you have to try hard to identify the hole by touch).
The holes are 10th of a millimeter in diameter, but they are there. On the rims (the top circle) I have many of them by now but I have only one hole in one pan in the center of the pan.
Now a word about me and how I handle my kitchen tools:
I never wash pans and pots in the dishwasher. I wash them always the same night after they cool down. Same is true for my knifes.
In addition, nobody washes my dishes! moreover, I only use wooden spoons when I’m cooking.
I can’t believe that I was the cause for these mini holes in the pans.
One more thing to emphasize – it is not a scratch just tiny holes. After say 30 days of real use. The real concern here is the Aluminum under the coating which is surely toxic.
There goes ~$100 down the drain.
I will not recommend this product to anyone.
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|great at first, then disappoints,
I have used these nano-ceramic, eco-friendly non-stick, supposedly non-toxic types of pans that are now becoming more popular. They are in fact wonderful – for the first few months, until the nano-ceramic coating starts to wear off and IT DOES. The first one I had cooked eggs beautifully with no oil, they’d slide off and the pan was a dream to clean. After a while the shiny surface becomes matte and everything starts to stick. Which is inconvenient, yes. But worse is that the nan-ceramic particles must be going somewhere (into the food?) and the material underneath increasingly comes into contact with the food. I had the first one replaced by the store (Bed & Bath) and a second one did the same thing. No more nano-ceramico for me.
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|I’m in love with this saute pan,
This is the greatest most convenient saute pan I’ve ever used by far. It cooks completely evenly and has a very solid feel to it. The insulated handle never gets warm. Nothing ever sticks to the surface, making clean up an absolute breeze. It doesn’t have any of the chemical coatings whose safety has been called into question either, simply a ceramic nanotechnology–which I would call almost magical. All the starchy foods that were sticking to my other pans–potatoes, tofu, etcetera–get a brown crust but never stick. I rarely write reviews but this is the most useful piece of cookware that I own and I’m so pleased that I bought it after seeing a mention of it in my local paper.
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